Quality Improvement and Characterization for Production of Acceptable High-Quality Brown Rice Tofu in Japan

Shihoko Tamai, Masataka Saito and Takeshi Nagai

Journal of Agricultural Science, 2024, vol. 14, issue 6, 28

Abstract: The aim of this study was to improve the quality of brown rice tofu to produce it with a superior-quality. When the brown rice flour was heat treated with water, the water absorption rate of flour decreased using brown rice flour with a particle size range of < 212 μm when compared with that of brown rice flour with a particle size range of < 475 μm. The cohesiveness and gumminess of brown rice tofu made from brown rice flour with a particle size range of < 212 μm were fairly high in comparison with those of brown rice tofu made from brown rice flour with a particle size range of < 475 μm. In addition, the adhesiveness and cohesiveness of brown rice tofu remarkably decreased when heating and kneading times of brown rice flour dough were extended. By textural and sensory analyses, it became clear that the use of brown rice flour with a particle size range of < 212 μm and the extension of gelatinization time and heating and kneading times of the dough were important factors for preparation of high-quality brown rice tofu. Therefore, the results indicated that it could produce acceptable high-quality brown rice tofu having smooth and new palate feeling while suppressing adhesiveness and stickiness peculiar to rice flours.

Date: 2024
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
https://ccsenet.org/journal/index.php/jas/article/download/0/0/47169/50519 (application/pdf)
https://ccsenet.org/journal/index.php/jas/article/view/0/47169 (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:ibn:jasjnl:v:14:y:2024:i:6:p:28

Access Statistics for this article

More articles in Journal of Agricultural Science from Canadian Center of Science and Education Contact information at EDIRC.
Bibliographic data for series maintained by Canadian Center of Science and Education (jas@ccsenet.org).